Braised Red Cabbage with Apple and Fennel Recipe

by katerina on July 31, 2009

Red cabbage is milder in flavour and has thicker leaves then green cabbage so this simple braised recipe is a great alternative to coleslaw. The combination of balsamic vinegar, apple, and red cabbage appear to be quite common as when I was searching for ideas for the red cabbage I came across two versions of this recipe: one in the Joy of Cooking and one on Jamie Oliver’s website. Plus, adding vinegar while cooking red cabbage will help it retain it’s colour and prevent it from turning blue.

Had we remembered to buy bacon, I would’ve used that too as cabbage and pork are such very good friends.

Heat a heavy pot with a lid over medium heat, add olive oil and fennel and cook until fragrant, don't let spice burn. Add onion and cook until browned, stirring regularly. Add apples, cabbage, vinegar, honey and a healthy pinch of salt. Stir and cover. Turn heat down to low and cook for 60 to 90 minutes until tender, stirring every once and awhile. If it gets to dry you can add a bit of hot water. When ready to serve, correct for seasoning and add the fresh parsley.